Get Rich in 2014: Decadent Crab and Prawn Bisque

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Sometimes I go a little overboard. Sometimes I like to treat myself to something decadent. Sometimes that involves Alaskan king crab legs and tiger prawns. And, sometimes, like this time, my dad is responsible for the overwhelming seafood feast that arrived at my door. All I had to do was figure out what to do with it. “If I must,” I told him…

Our seafood extravaganza lasted two days (and we still have leftovers!). The first day involved garlic, butter, and penne. The second day, oh that glorious second day, turned into a magical soup, the kind of warm, comforting embrace I dream of. At first, I couldn’t decide: chowder or bisque, chowder or bisque, chowder or bisque…my head spun. And then I looked toward a Martha Stewart cookbook for a smidge of divine inspiration. Boom. Done. Bisque. But I had to do some concocting on my own. I wanted to play with my fancy crustacean foods and create something spectacular and show dad that he should always bring king crab and tiger prawns over here.

For about 4-6 servings, you’ll need:

  • one large leek, thinly sliced, rinsed and drained
  • two green onions, thinly sliced
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or two tablespoons cornstarch made into a slurry for my gluten-free friends)
  • 3 cups milk (I used 2%, but you could use whole)
  • 1 1/2 cups heavy cream
  • 3 teaspoons sea salt
  • 1 teaspoon Hungarian paprika
  • finely ground black pepper
  • a few dashes of your favorite hot sauce
  • one pound of your favorite pre-cooked crustaceans, cut in bite-sized chunks (I used tiger prawns and king crab leg meat)
  • one large russet potato, cut in small 1/2″ cubes

Method:

In a large pot or dutch oven, melt the butter.

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Sauté the leek and green onions on medium-low until they’re just softened, about 3-4 minutes.

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Turn the heat to low and add the flour. Cook while stirring constantly for about 5 minutes.

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Add the milk and cream and cook until the mixture begins to thicken. For my gluten-free friends, this is where you’d add your cornstarch-water slurry. Also add the paprika, salt, pepper and hot sauce and give it a good stir.

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Incorporate the potato and stir.

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Put the lid on the pot and bring the contents to a very gentle simmer over low heat. Cook for about 3-4 minutes until the potatoes soften. If you haven’t done so already chop up the seafood.

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Finally, add the seafood and stir.

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Add the lid back on and cook for another two minutes until everything is warmed through.

Adjust your seasonings, warm some crusty bread, and enjoy eating like royalty…until you have to do the dishes.

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Have a happy and blessed new year, everyone,

Jenna

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8 thoughts on “Get Rich in 2014: Decadent Crab and Prawn Bisque

  1. Dear Jenna,

    Your crab and prawn bisque looks delicious, now where’s that loaf of fresh sourdough with more butter? 🙂

    I love these kind of creamy recipes, a bit retro 70s like my favourite chicken a la king.

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